Broiled Fish With Roasted Garlic Sauce Recipe - Cooking Index
Broiled Fish With Roasted Garlic Sauce Recipe - Cooking Index
This recipe works well with just about any type of fish, but I use it most often with striped bass and halibut. In addition to broiling, the fish can be cooked over smoky barbecue coals or in a saute pan with some butter and white wine. The recipe calls for fillets, but smaller whole or halved fish work well also.
Type: Fish| 4 | Fish fillets - (6 to 8 oz ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | White wine vinegar |
| 1/4 cup | 59ml | Whole garlic cloves - roasted |
| 1 | Lemon - juice only | |
| 1/2 teaspoon | 2.5ml | Dijon mustard |
| 1/2 teaspoon | 2.5ml | Granulated sugar |
| 1/3 cup | 78ml | Olive oil |
Season fillets with salt and pepper and place them in a lightly greased shallow baking dish. Broil about 8 to 10 inches away from the heat source until lightly browned.
To prepare sauce, process the vinegar with the next 4 ingredients in a food processor or blender until well blended. While motor is running, add oil in a thin stream until emulsified. Season to taste with additional salt and pepper.
To serve, drizzle room temperature sauce over warm fish.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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